Directions

Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.

Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

Most Helpful Positive Review

Most Helpful Critical Review

Jan 22, 2012

Nah...I pass. I made the pancakes for breakfast this morning. I was expecting light and fluffy. Instead I got dense and heavy.
review by a nine year old
well i would eat the pancakes if it was my only option but if i didnt have to i wouldnt

Yummmm! I was too lazy (and hungry) to do the butter melting/cooling thing, so I just added some vegetable oil and a little butter extract. These are fluffy and cook perfectly. Love that crunchy crust that comes from the cornmeal! My first time making cornmeal pancakes - won't be my last!

Great cornmeal flavour. I didn't have buttermilk, so I used 2% milk, and I only used 1 tbsp sugar as there is plenty if you're topping it with real maple syrup. I'd probably add a bit of vanilla next time. This recipe made about eight 6-inch pancakes.

I followed the recipe and it was great. I have a stupid question, when you modify the recipe the rating you give it is it for the original or the modified? Ratings should be based on the recipe. IF you modify it and it does not taste good then don't rate the recipe to mislead people due to your modifications.

This recipe is fabulous as is! Since we tried it, we've made these once a week (it's been several weeks). I always think I'll just save the leftovers in the freezer... yeah. No leftovers.
**tip** Sometimes I save time by mixing all the dry ingredients together the night before, cover and leave them on the counter. In the morning, I just preheat the pan while I mix together my 3 wet ingredients and breakfast is on in no time!

These are kind of like a sweet cornbread but in pancake form. Like a johnnycake almost. If you are expecting pancakes and not a pancake version of cornbread, you will be disappointed. Adjust the sugar to reflect the amount of sweet you like in your cornbread. I think I put in 3 teaspoons, and it was fine. I will make these again.

It was very tasty and easy to make. I gave it a four instead of a five only because it was way too thick as-is and I had to add a half a cup of whole milk. Otherwise, it was delicious. Thanks for sharing it!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.